BEEF CATTLE 185 
They are easily at home under most conditions, are of 
good size, fatten readily and produce meat that is tender, 
juicy and nutritious. 
Among the early English improvers of this breed were the 
Colling Brothers of Ketton, who began their work of improvement 
nearly a century and a half ago; 
Thomas Bates, a faithful disciple 
of the Collings, who founded 
the famous Princess, Duchess 
and Oxford families; Richard 
Booth, who together with his 
sons, did so much to lengthen 
the hindquarter, to fill up the 
fore flank, and to secure greater 
depth of flesh, thus increasing 
the value of the carcass; and 
Amos Cruikshank, the father of 
Scotch Shorthorns, who has 
given us a family of Shorthorns 
compact and blocky in build, 
easily fattened, and of superior meat when placed on the block. 
6. Beef and dairy Shorthorns.—Of the beef breeds the 
Shorthorn alone claims merit as a dairy breed. Two 
types are evident—one that adheres to the typical beef 
type, and a second that shows decided dairy tendencies. 
Both distinctions have been accentuated by breeders, 
depending on whether they wanted beef or milk and beef. 
The extreme beef families among Shorthorns are as 
typical of their class as other beef breeds. Some splen- ° 
did milk and butter records have been made by cows of 
strains. One Shorthorn cow at the Wisconsin station 
produced over 10,000 pounds of milk, from which was 
made 506 pounds of butter in 326 days. Many records 
are reported of dairy Shorthorns yielding 6,000 pounds to 
8,000 pounds of milk and 300 to 400 pounds butter in 
a year. 
7. Shorthorn characteristics—The Shorthorn is the 
largest beef breed. Average mature cows weigh 1,400 
or 1,500 pounds and mature bulls 1,800 to 2,100 pounds. 
SHORTHORN BULL 
